Las Vegas Restaurants

QUENELLES 450 g whiting, pike or brill fillets, skinned and bones removed 1 egg white 1 quantity of Choux Pastry, chilled salt and pepper 150 ml double cream 18 fresh cooked prawns (in the shell) 100 g butter 150 ml dry white wine 30 ml flour Mince the fish twice, using to finest blade of the mincer, or puree in a blender or food processor. Cover and chill in the refrigerator for 1 hour. Place the fish mixture in a large bowl placed in a saucepan of iced water. Break up the egg white with o fork. Beat into the fish, a little at a time, using a wooden spoon or electric hand mixer and keep the mixture stiff. Steady the bowl with one hand to prevent any iced water splashing into it. Gradually at the choux paste, beating well between each addition. Add 2.5 ml salt and plenty of pepper, then beat into the fish with 60 ml cream, a little at a time. The mixture should be the consistency of creamed cake mixture. Cover and refrigerate for at least 1 hour. Meanwhile, twist the heads off the praw...

FISH KOULIBIAC 350 g whiting fillets 150 ml dry white wine salt and pepper 75 g butter or margarine 125 g spring onions, trimmed and chopped 75 g long grain white rice 1.25 ml (1/4 level tsp) dried dill weed 125 g small button mushrooms, wiped and quartered 213 g can red salmon, drained 3 eggs, hard-boiled and chopped 30 ml lemon juice 225 g Puff Pastry or 368 g packet frozen puff pastry, thawed 1 egg, lightly beaten lime wedges and parsley sprigs, to garnish Place the whiting in a shallow saucepan. Pour over the wine with 150 ml water, season and bring to the boil. Cover and poach gently for 5-8 minutes or until tender, then strain and reserve the juices. Flake the fish and place in a large bowl, discarding skin and any bones. Melt the butter in a saucepan, add the onions and fry until lightly browned. Stir in the rice with the reserved fish juices, dill weed and seasoning. Bring to the boil, then cover and simmer for 10 minutes. Stir in the mushrooms and cook until the rice is tender...

FRIED WHITEBAIT 450 g whitebait 90 ml seasoned flour vegetable oil for deep-frying fresh parsley sprigs, to garnish lemon wedges and brown bread and butter, to serve Toss the whitebait in the seasoned flour until well coated. Heat the oil in a deep-fat fryer to 180°C. Add whitebait, about one quarter at a time, and fry for 2-3 minutes, until crisp. Drain on absorbent kitchen paper. Keep warm, uncovered, in the oven set at 200°C mark 6 until all the fish are cooked. Garnish with lemon and parsley and serve with brown bread and butter. Serves 4 FRIED WHITEBAIT

FRITTO MISTO DI MARE 450 g squid, cleaned 225 g whitebait 4 small red mullet, cleaned and heads and tails removed, sliced 225 g firm, white fish fillets, e.g. cod, haddock or sole, skinned, and cut into long thin strips 8-12 large prawns, peeled 60 ml seasoned flour vegetable oil for deep-frying fresh parsley sprigs and lemon wedges, to garnish Slice the body of the squid into rings 0.5 cm thick and the tentacles into 1 cm pieces. Toss all the fish in seasoned flour to coat. Heat the oil in a deep-fat fryer to 190°C. Add the fish pieces a few at a time and fry until crisp and golden brown. Drain on absorbent kitchen paper and keep each batch warm while frying the rest. Divide the fish between six warmed plates and garnish with lemon wedges and sprigs of parsley. Serves 6 FRITTO MISTO DI MARE

STUFFED SOLE PAUPIETTES 75 g butter or margarine 1 small onion, skinned and chopped 225 g button mushroom, wiped and trimmed 75 g fresh breadcrumbs finely grated rind of 1 lemon 15 ml chopped fresh tarragon leaves salt and pepper 18 lemon sole quarter-cut fillets, skinned 300 ml dry white wine 30 ml flour about 90 ml double cream, at room temperature fresh tarragon sprigs, to garnish Make the surfing. Melt 25 g of the butter in a saucepan, add the onion and fry gently until lightly coloured. Meanwhile, slice half the mushrooms and chop the remainder very finely. Put the chopped mushrooms in a bowl with the breadcrumbs, lemon rind and tarragon. Add the softened onion, season to taste and stir well. Place a sole fillet, skinned side uppermost, on a board. Put a teaspoonful of stuffing on one end of the filet. Roll the fish up around it. Secure with a wooden cocktail stick. Stand in an upright position in a well-buttered baking dish. Repeat with remaining sole fillets, placing them side b...

Test Post from Recipes and cooking for home cooks http://www.10recipes.net

CHUNKY FISH CASSEROLE (CASSOLA) 125 g small dried pasta shells 50 g butter or margarine 1 medium green pepper, seeded and cut into squares 1 medium yellow pepper, seeded and cut into squares 2 medium onions, skinned and sliced 225 g button mushrooms, wiped and sliced 450 g sole fillets, skinned and cut into finger-sized strips 6 scallops, prepared and cut into chunks 60 ml seasoned flour 1 garlic clove, skinned and crushed 300 ml dry vermouth 150 ml Fish or Chicken Stock 15 ml chopped fresh sage or 5 ml dried salt and pepper 200 g can whole artichoke hearts. Drained and quartered 225 g peeled prawns chopped fresh parsley, to garnish Cook the pasta shells in boiling salted water for three quarters of the time recommended on the packet. Drain in a colander and run cold water over the pasta. Melt 25 g butter in a large frying pan, add the peppers, onions and mushrooms and fry over a high heat for a few minutes. Remove from the pan with a slotted spoon and place in a deep 2.8 litre ovenpro...